Bulgarian recipe
How to make Kyopolou
kyopolou (кьопоолу)
All of Bulgaria
A smoky spread of roasted aubergine and peppers, mashed with garlic and parsley. It is eaten with bread as part of a spread of starters.
Ingredients
- 2 large aubergines
- 2 red peppers
- 2 garlic cloves, crushed
- A handful of chopped parsley
- 3 tablespoons sunflower oil and 1 tablespoon red wine vinegar
- Salt and black pepper
Method
- Roast the whole aubergines and peppers in a very hot oven at 220°C, or over a flame, turning them, until the skins are black and the insides soft, about 40 minutes.
- Put the peppers in a covered bowl for 10 minutes, then peel them and remove the seeds. Peel the aubergines.
- Chop the flesh finely or mash it with a fork. Do not use a blender: the spread should stay a little chunky.
- Stir in the garlic, parsley, oil and vinegar, season with salt and pepper, and serve cool with bread.
Made it at home? Tick it off and it goes into your kitchen passport.
Kyopolou can be mild and sweet or hot and peppery, depending on the peppers the cook adds.
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